Refrigerator Mashed Potatoes 9 large russet potatoes 2 teaspoons onion salt 6 ounces cream cheese softened 1 teaspoon salt 1 cup dairy sour cream 1 teaspoon freshly ground black pepper 2 teaspoons butter Peel and dice potatoes then boil in salted water until tender. Drain well then mash until smooth. Add remaining ingredients and beat until light and fluffy. Cool then cover and place in refrigerator. When ready to serve place desired amount in greased casserole dish and dot with butter and bake at 350 for 30 minutes.